I used to think cauliflower was a boring vegetable with no flavor—then I baked it like this and everything changed. The crispy bits of cauliflower you’ll get on the baking tray remind me of the salty crumbs at the bottom of a potato chip bag. The only difference: Cauliflower has just 27 calories per cup and potatoes have around 115. You heard it here first, folks: Cauliflower florets are the new kale chips. Prep time: 5 minutesTotal time: 35 minutesServes 2 Cauliflower 1 med head cauliflower, cut into bite size pieces 2 tsp macadamia or coconut oil Juice from ½ lemon 2 Tbsp raisins 3 Tbsp pine nuts ½ pomegranate 1 sm onion, diced 1 handful cilantro leaves ¼ tsp paprika Dressing 1 Tbsp tahini 1 Tbsp plain yogurt ½ Tbsp honey Juice from ½ lemon 1 pinch sea salt
- Heat oven to 400ºF.2. Spread cauliflower on large baking sheet. Season with salt and pepper to taste, drizzle with oil, and transfer to oven. Bake 30 minutes, tossing halfway through.3. Add lemon juice to small bowl and add raisins. Set aside to soak.4. Toast pine nuts in skillet until golden and set aside. MORE: Cheat Sheet: Increase the Nutrition of Seven Vegetables (Almost) Instantly
- Hit skinned side of pomegranate with back of a spoon to release seeds into large serving bowl. Remove any white membranes from bowl.6. Drain raisins, then add to bowl with pomegranate seeds. Add cooked cauliflower, onion, cilantro, pine nuts, and paprika and toss to combine.7. Mix all dressing ingredients together until smooth and serve with cauliflower. NUTRITION (per serving) 390 cal, 11 g pro, 49 g carb, 11 g fiber, 28 g sugars, 19 g fat, 5 g sat fat, 200 mg sodium
